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Shami Kebab
May 16, 2011

Shami kebabs are fried patties usually made from beef or lamb, lentils, and spices. They are popular in India and Pakistan.


  • 2 Lbs. ground beef or lamb
  • 3 ounces lentils
  • 1 Tbsp. ginger-garlic paste
  • 2 green chillies, minced fine
  • 1/4 cup onion, diced
  • 10 pepper corns
  • 1/2 Tsp. red chilly powder
  • 2 cardamom pods
  • 1 Tsp. cumin seeds
  • 1/2 inch cinnamon stick
  • 2 large eggs
  • 2 Tsp. cilantro, chopped fine
  • oil for frying
  • salt to taste


  1. Grind together the pepper corns, red chilly powder, seeds from the cardamom pods, cumin, and cinnamon in a spice grinder.
  2. Combine the ground meat, lentils, onions, green chillies, ginger-garlic paste, and spice powder with some water in a sauce pan. Add just enough water to cover the ingredients and bring to a boil. Simmer until the lentils are cooked. This might take about 45 minutes, but can be quicker if you use a pressure cooker.
  3. Continue cooking uncovered until the water has evaporated. Make sure the meat mixture is quite dry. Cool to room temperature.
  4. Add the eggs, cilantro, salt and mix thoroughly. I use a stand mixer to ensure a smooth mixture.
  5. Chill in the refrigerator for 30 minutes. Form small patties.
  6. Heat a frying pan over medium high heat and add oil, about 1/4 inch deep. Fry the patties to a nice brown color, about 2-3 minutes per side.
  7. Serve with mint chutney and cucumber salad.


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